Christmas Danube wave

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 2 packages Pudding powder "Vanilla flavour" (for cooking)
  • 330 g Sugar
  • 1 l + 5 tablespoons of milk
  • 550 g soft butter or margarine
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 350 g Flour
  • 3 TSP Baking Powder
  • 3 TSP Cocoa powder
  • 2 TEASPOONS Gingerbread spice
  • 150 g frozen cranberries
  • 250 g Dark chocolate coating
  • 25 g Coconut oil
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Stir the pudding powder, 80 g sugar and 100 ml milk until smooth. Bring 900 ml milk to the boil, remove from the heat, stir in the pudding powder and boil again for about 1 minute. Put into a bowl and cover the surface with foil. Put the pudding in a cool place and let it cool down

  2. 2

    Cream 250 g butter, vanilla sugar and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with 5 tbsp. milk into the dough. Spread half of the dough on a greased, floured fat pan of the oven (32 x 39 cm). Stir cocoa and gingerbread spice into the other half. Spread the dark dough on the light dough. Spread cranberries on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take the cake out of the oven and let it cool down

  3. 3

    Place a baking frame on the cake. Whip 300 g butter until creamy white. Stir the pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for 2-3 hours

  4. 4

    Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Add coconut oil and let it cool down a little (approx. 15 minutes). Remove baking frame. Spread lukewarm couverture quickly on the cake with a pallet and let it rise a little if necessary. Use a cake comb/ serrated pastry sheet to draw wavy strips through the chocolate coating. Refrigerate for another 30 minutes until the chocolate icing is firm. Cut the cake into pieces with a knife dipped in hot water

  5. 5

    waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
410 kcal
CARBS
35 g
FATS
27 g
PROTEINS
6 g